A Guide to Vegan Baking

Baking can be enough of a challenge, but take away those standard essentials like eggs, butter and milk and suddenly vegan baking seems an impossible task… Read on for our hot tips!

Whether you’re choosing to eat vegan for health, ethical or environmental reasons, there’s absolutely no reason you can’t continue creating fluffy cupcakes, silky custards and crunchy Pavlovas… And you’ll be pleased to know the majority of Queen products are vegan. Once you’ve got your basic ingredients swapped out for vegan substitutes, the possibilities for sweet treats are endless!


Vegan Substitutes

Believe it or not, the only thing standing between you and delicious vegan baking is a few basic pantry staples.

Eggs can be one of the hardest ingredients to replace in baking, but we think we’ve cracked it (pun intended)! As a rough guide, ¼ cup of soy yogurt, silken tofu, mashed banana or apple sauce is the equivalent to one egg for replacement in a recipe. A tablespoon of ground flax seed or chia seeds mixed with 3 tablespoons of water (allow to absorb) per egg can work too – famously referred to as a ‘flax-egg’ by many vegan bloggers.

As for the other dairy staples, milk can be replaced one for one with nut or plant milks and butter can be subbed out for vegetable-based oil or vegan butters.

Armed and ready to bake? Scroll on for our top picks to please the staunch vegans, dedicated health nuts, and non-vegans alike.


No Bake Coconut Chocolate Macadamia Slice

Sometimes the best desserts are the ones you don’t have to bake, and better yet, this Chocolate Coconut Macadamia Slice is dairy free, egg free AND gluten free. With just 6 ingredients, this nourishing raw treat takes less than 10 minutes to prepare and is rich enough to satisfy even the sweetest of teeth. For an ultra-decadent addition, smother with an indulgent vegan ganache made from coconut milk, vegan dark chocolate and a touch of Vanilla Bean Paste.


Vegan Pavlova

This one may spark a little controversy amongst our Pavlova purists out there… Chickpea “juice” – cringe! Most diehard vegan bakers are well aware of the magic that is aquafaba, but for those new to this culinary marvel, you’re in for a treat. Not only does it mimic eggs in baking as a great binding ingredient, it also is perfect for Pavlovas due to its ability to whip, aerate and bake in an almost identical way to egg whites. We love this one from The Floured Kitchen.

Creamy Pistachio No Bake Squares

These mean, green, Creamy Pistachio Squares are both vegan and gluten free – basically a green smoothie in slice form. Chockful of healthy ingredients like nuts, avocado and spirulina, it’s the perfect dessert for guilt-free second helpings.


Vegan Vanilla Custard

Dreaming of a creamy vanilla custard without eggs or dairy? Trine from Milking Almonds has the answer with her amazing Vegan Vanilla Custard. All it takes to create silky smooth, fragrant vanilla custard is a little starch, almond milk and of course, Vanilla Bean Paste. The secret ingredient? A small pinch of turmeric for an added health boost and a golden glow.


Raw Coconut, Macadamia & Raspberry Cheesecake

If you’ve never made a vegan cheesecake, be prepared to have your socks blown off! Deliciously decadent with bright raspberry and coconut, this recipe is a truly tropical dream. And did we mention it’s good for you? Maybe not in an “eat every day for breakfast” kind of way, but it’s certainly a raw, gluten-free, grain-free nutritional powerhouse.


Vegan Vanilla Cupcakes

Given that butter, eggs and milk are key ingredients in the humble vanilla cupcake, we would forgive you for assuming fluffy, tender cupcakes are out of the question. Guess again! Not only are these cupcakes from The Cake Merchant dairy and egg free, you’ll have a hard time distinguishing them from the real deal.


Vanilla Bean Nut Milk

If you’ve got the time, it’s a true pleasure making your own nut milk to use in place of regular dairy milk. The addition of a whole vanilla bean pod balances the earthy flavour, adding richness and fragrance to an otherwise bland drink. Thank you to our friend Louise Keats for this extra special recipe!


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